Savourybreadcases Recipes

Steps:

• Using electric knife remove crusts.
• Press slices into patty tins, brush with butter.
• Bake in moderate oven 180degC (350degF)(lower if fan forced) 12 - 15mins or until golden brown.
• Allow to cool in tins.
• Basic white sauce; melt butter and whisk in flour, cook for 1 minute; add milk slowly, off stove, while whisking; put back on stove and heat to boiling, whisking all the time; add mustard, pepper, salt, paprika, parsley and shallots - and whatever other ingredients you wish.
• Spoon prepared filling into cases, place on oven trays.
• Bake 180degC (350degF) unless fan forced, 12 mins or until filling is heated through.
• Salmon filling; Add salmon, and cheese if you are using, to basic filling.
• Asparagus filling; Stir until cheese melts so work quickly before basic sauce gets cool; add to basic sauce.

Steps:

• Spread bread with butter.
• Remove crusts.
• Cut into rounds and use to line patty tins, buttered side down.
• Bake at 190°C degrees for 10 minutes until crisp and lightly golden.
• Fill with hot filling and serve.
• -------Filling------------.
• Heat oil in a frying pan and sauté onion until clear.
• Add the corn.
• Chop ham into small cubes and add to corn with the parsley.
• Heat until bubbling.
• Fill bread cases.
• Other filling ideas: Curried egg mayonnaise, guacamole and salsa, smoked fish in parsley sauce.

Steps:

• Cut the crusts from your bread, and the tips off the corners.
• Spread with margarine, very lightly.
• Press, butter side down, into a 12 hole muffin tin, or a tart pan.
• Bake at 180°C for about 15 minutes, until the breadcases are dry. (These can then be frozen for a few months).
• Melt your butter and oil over medium heat, using a medium sized fry pan.
• Add the diced bacon and diced onion and saute for about 5 minutes, then add the garlic and saute a minute longer.
• Using a metal strainer, strain the bacon and onion mixture.
• In a middle size heavy saucepan, measure in 2 tablespoons of the strained oil, and the bacon mixture. (if you need to add oil to make up the 2 tablespoons, that's fine).
• heat until sizzling, then stir in 2 tablespoons of the plain flour, stirring with a wooden spoon.
• When the flour is absorbed, add another tablespoon, stir until you cant see any flour, and then sprinkle the last spoonful, stirring until it is totally absorbed. (all flour is different, you only need enough to absorb all the flour, without white "bits").
• Keep stirring and add 1.5 cups of milk.
• Stir briskly until the mixture thickens, and there are no lumps.
• Add the last cup of milk.
• Allow to cook for about 2 minutes, stirring constantly.
• Take off the Heat and add the cheese and mustard, stirring until the cheese has melted. (the mustard brings out the flavour of the cheese, but if you don't like it, you can leave it out).
• refrigerate the mix till serving time.
• Put the bread cases onto a tray, and fill with the cheese mixture. You may like to sprinkle a little more cheese on top, either Cheddar or Parmesan.
• Bake at 180°C for about 15 minutes.
• Leave to cool slightly before serving.
• You can make a heap of variations to this recipe, like replace the bacon with a small tin of savoury tuna or salmon, or leave out the bacon and add chopped smoked salmon with the cheese.

Steps:

• Preheat oven to 325 degrees.
• Cook the breakfast sausage as directed on the package. Crumble and drain.
• In a large bowl combine the eggs, milk, dry mustard, pepper, and salt. Mix thoroughly.
• Lay half the bread cubes in the bottom of a greased 9 x 13 casserole dish.
• Add half the cheese and sausage to the casserole dish along with half of any of the optional ingredients if desired.
• Repeat layer of bread, cheese, sausage, and optional ingredients if used.
• Pour egg mixture over the top of the casserole.
• Bake for about an hour or until eggs are set. Cover with foil if top browns too quickly.

Steps:

• Preheat oven to 360 degrees F (182 degrees C).
• Beat 1 egg in a bowl using an electric mixer. Add flour, milk, baking powder, brown sugar, and salt. Mix until smooth like pancake batter.
• Whisk the remaining eggs in a separate bowl until fluffy.
• Heat a large skillet over medium-high heat. Cook sausage, breaking it up with a spoon, until browned and crumbly, about 5 minutes.
• Pour about 1/4 inch of pancake batter into each cup of a 12-cup muffin tin. Add 1/4 inch of beaten eggs to each cup.
• Bake in the preheated oven, about 8 minutes. Top cupcakes with sausage and continue baking until set, about 8 minutes more. Let cool, about 5 minutes.